Sukenari SG2 Sujihiki 270mm (10.6") Rosewood Handle

Style : Sujihiki Slicing Knife
Length : 270mm (10.6")
Weight : 4.9 oz (138g)
Special Feature : Hairline Finish / San mai
Blade Steel Type : SG2/R2 Powdered Steel
Handle material : Rosewood with Buffalo Horn Ferrule
HRC : 63
Bevel Angle Ratio : 50/50
Cover : Not included

Powdered Steel is the peak of blade performance, perfect for chefs who desire an unrelenting, stainless blade with unparalleled edge retention.
This alloy is made using highly specialized technology to mix iron and other alloying elements in powder form mechanically. This allows much higher amounts of alloying metals such as Vanadium, critical for superior edge retention.

Sukenari's Hairline SG2 (R2) knives have a clean, brushed hairline finish. Keeping with Sukenari's commitment to quality, all these knives have a rounded choil, eased spine, and clean transition between the blade and the handle. These knives represent the perfect all-around option between the true laser and true workhorse.

San-mai (lit. three sheets) is a style of manufacture common for Japanese knives. A more practical translation is "three layers", referring to the core hardened steel being jacketed with soft steel. These styles of knives may be seen as being referred to as "clad" or "Kasumi", which has some overlap with a similar style of manufacture called Ni-mai or "two layers". Ni-mai is commonly found in single-bevel knives where the soft steel is only on one side of the knife with a small portion spilling over to the other side.

Sukenari was founded during the Showa period in Toyama Prefecture and since its inception has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself and this commitment to quality shows in each facet of the knife from rounded, polished choil and edges to impeccable grinds and an incredibly consistent heat treat.

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.